Southern cornbread
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground cayenne pepper
- 3/4 teaspoon ground black pepper
- 3 large eggs
- 2 cups buttermilk
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted and slightly cooled
Preheat your oven to 375 degrees F and butter a 9x13 baking dish very well. Alternatively, you can line the pan with parchment paper (but for cornbread, I say go crazy with the butter).
In a large bowl, whisk together your flour, cornmeal, baking powder, baking soda, salt, paprika, cayenne pepper, and black pepper. In the bowl of your mixer, beat together the eggs, buttermilk, and sugar, then gently whisk in the butter, followed by the dry ingredients, scraping down the bowl as necessary until just moistened. Pour the batter into your prepare pan and bake for 35-40 minutes, until set and just slightly golden (but still quite yellow). Place on a cooling rack for 1 hour, then, when cool to the touch, slice and serve. This will keep well in an airtight container at room temperature for up to 5 days.